YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Vegetable Skillet
Enjoy a rustic and hearty skillet featuring lean ground beef sautéed with a colorful medley of roasted vegetables. This dish is perfect for a balanced meal, offering savory beef, sweet bell peppers, zucchini, red onion, and burst of cherry tomatoes, all brought together with a light drizzle of olive oil. It’s a delicious way to fuel your day with quality protein and fresh produce.
INGREDIENTS
6 oz Lean Ground Beef (93% lean)
1 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 cup Cherry Tomatoes (halved)
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Chop the red bell pepper into bite-sized pieces, slice the zucchini into half-moons, cut the red onion into thin wedges, and halve the cherry tomatoes.
Toss the bell pepper, zucchini, and red onion with half a teaspoon of olive oil, a pinch of salt, and black pepper. Spread the vegetables evenly on a baking sheet.
Roast the vegetables in the oven for about 15-20 minutes until they are tender and starting to brown at the edges.
While the vegetables roast, heat a skillet over medium heat and add the remaining olive oil. Add the lean ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Season with a pinch of salt and pepper during cooking.
Once the roasted vegetables are ready, add them along with the cherry tomatoes to the skillet with the ground beef. Stir everything together and let it heat for an additional 2-3 minutes to meld the flavors.
Taste and adjust seasoning if needed. Serve warm and enjoy this nutritious and satisfying skillet meal.